- 3 ounces reduced-fat cream cheese
- 1-1/2 teaspoons dried basil, divided
- 12 slices Italian, sourdough or rye bread (1/2 inch thick)
- 6 slices part-skim mozzarella cheese
- 6 tablespoons butter, softened
- 1/2 cup tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups 2% milk
- 2 large eggs
- 1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese
- Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
- In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
- Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
- Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.
Reviews for Grilled Cheese & Tomato Soup Bake
"I expected more liquid from something that called itself grilled cheese and tomato soup bake.As it was, the tomato came out as kind of a paste. Enjoyable but not what we expected."
"Very soggy, the flavors were good, but there's a lot of room for improvement. I'd be willing to experiment to make it better, but as is, it was disappointing."
"My family did not like this at all. We will stick with separate soup and sandwiches."
"Learned how to make this at the cooking school and I am obsessed with it.One thing I change significantly...which does not help with the calories (but makes it taste a little better ;) ) is use half and half instead of milk, and only 1 egg. I've also toasted the bread in the oven slightly before assembling the sandwiches (which I cut in half before putting in the baking dish) and this has resulted in a slightly less soggy casserole. It disappears at our house!"
"So GOOD!! everyone in my house loved it!!! I plan on making it for my book club as well!!"
"Found this recipe at the cooking school. Definitely toast the bread first. It was more like an Italian dish but very cheesy and gooey goodness. Definitely enjoyed it"
"By observation of the picture, the "Pour Over" step shouldn't be taken too literally because that indeed would sog up the bread. Instead it looks like one should pour most of the "soup" part around the bread and only a little on top. And space out the sandwiches, leaning one on the other as depicted so as to leave some space beneath for the soup to go. Those who had sogginess problems, might try that."
"I agree with other posters that this was more like a pasta dish than a grilled cheese/soup combination, but that wasn't necessarily a bad thing! I think I cut my loaf of bread a little thick and if I make it again, I'll use thinner slices of bread. I also used extra cheese on top.I didn't find it to bee too soggy at all. In fact, I made mine up the night before and had it ready to just pop in the oven the next night for supper and it baked up fine."